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BakeWise is here
Now this is yet another book I’m looking forward to this fall – I’ve got quite a list now!. Shirley O’Corriher, best known for her book CookWise (not to mention her video “Shirley O. Corriher’s...
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Cooking by ratios – new book by Ruhlman
One of the more curious cookbooks I own is a German one entitled “Kochen und Backen nach Grundrezepten” (Cooking and Baking with Base recipes). It was first written in 1932 and has been updated...
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Baking with hefeweizen yeast
Wheat beers such as hefeweizen, weissbier and wit are all light beers made from a mix of malted barley and wheat. In southern Germany the typical hefeweizen is fermented with a non-flocculating yeast,...
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No-knead bread
Update: I’ve written up a short post about no-knead bread in Norwegian – Brød uten í¥ kna – to accompany my appearance in the popular science program Schrí¶dingers katt. I know – since the NY Times...
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Recreational kitchen mathematics: Cookie tessellations
Is there a way to avoid all that extra dough in between the cookies? (Photo: Christmas Tree Cookie Cutter from Bigstock) It should come as no surprise that food, chemistry and mathematics meet in...
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Merry Christmas to all geeks
Some say 2012 was the year when 3D printing hit the mass market. Well, here’s my small contribution based on my own christmas tree design as well as the classical Penrose kite and dart. (I know. It’s...
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